Desserts That Have Killed Better Men Than Me or Outdoor Feasts

Desserts That Have Killed Better Men Than Me

Author: Jeremy Jackson

Warning: This is a no-holds-barred book of decadence. Do you keep unsalted butter in your freezer? Not afraid of a little saturated fat? Then indulge -- if you dare!

The recipes in Jeremy Jackson's Desserts That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake!

Don't be fooled by the simple ingredients and easy-to-follow directions. Jeremy's desserts are not to be taken lightly. They're not for the faint of heart -- or stomach. Danger lurks beneath that delectable layer of Chocolate Ganache. So suit up in a pair of elastic waist pants, arm yourself with a fork and a giant glass of milk, and prepare for battle.

If you can survive Three-Lemon Cheesecake and My School Lunch Cream Puffs, you can probably handle the Peach Pie with Almond Crumb Topping. Polish that off and you just might be ready for the Hanging-Crust Rhubarb Cobbler.

In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones -- with plenty of heavy cream.

Library Journal

Jackson (The Cornbread Book: A Love Story with Recipes) believes that the problem with most cookbooks is that they just have too many recipes, forcing readers to sift through the culinary chaff to get to the good stuff. Cooks won't have that difficulty with this all-too-tempting collection of 60 recipes, since almost every dish is worth sampling. After a brief discussion of ingredients and equipment, Jackson divides his recipes into different categories, including fruit desserts, pies, cookies, and even uncategorizable treats. Covering desserts from Apple Galette to Sticky Toffee Pudding, the recipes are written in clear and easy-to-follow steps, and the author's witty introductions to each are as delicious as the desserts themselves. This charmingly small treasure is highly recommended for most public libraries.-John Charles, Scottsdale P.L., AZ Copyright 2003 Reed Business Information.

Table of Contents:

	Acknowledgments	xi
	Introduction	1
	Ingredients	7
	Equipment	13
	Fruit Desserts	17
	Peaches, Blueberries, and Almonds en Papillote	18
	Earl Grey Applesauce	20
	Berry Brulee	22
	Slow-Roasted Pineapple Sauce	24
	Slow-Roasted Orange Sauce	25
	Baked Pears with Pine Nuts, Dried Cherries, and Golden Raisins	26
	Pineapple and Kumquat Salad	27
	Banana Smoothies	28
	Custards	29
	Star Anise Pudding	30
	Raspberry Clafouti	32
	Three-Lemon Cheesecake	34
	Queen of Puddings with Cherries	37
	Strawberry Creme Brulee	39
	Rose Water Pots de Creme	41
	Pies and Tarts	43
	Maple Custard Tart	44
	Peach Pie with Almond Crumb Topping	45
	Orange and Chocolate Chiffon Pie	47
	Black Walnut and Dried Blueberry Tart	49
	Hanging-Crust Rhubarb Cobbler	51
	Hanging-Crust Blueberry-Blackberry Cobbler	52
	Grapefruit-Lime Tart with Honey Poppy Seed Whipped Cream	53
	Apple Galette	55
	Blackberry Oatmeal Pie	57
	Cakes	59
	Chocolate Sinkholes	60
	Jam-Crowned Cupcakes	62
	Snickerdoodle Cupcakes	63
	Whole Wheat Poppy Seed Cake	64
	Indispensable Chocolate Torte	66
	Hot Milk Sponge Cake with Citrus Syrup	68
	Peanut Butter and Chocolate Cake	71
	Sticky Toffee Pudding	73
	Cookies	75
	Orange Drop Cookies	76
	Lemon Drop Cookies	77
	Chocolate-Dipped Ranger Cookies	78
	Cakey Rhubarb Bars	80
	Molasses Softies with Candied Ginger	82
	Mocha Mousse Wafers	84
	Internal Jams	86
	Coconut-Lime Coolers	88
	Frozen Desserts	91
	Mint Leaf Ice Cream	92
	White Chocolate and Nectarine Ice Cream	94
	Ginger Sherbet	96
	Toasted Coconut Ice Cream	97
	Fresh Snow Ice Cream (a.k.a. Snice Cream)	99
	Black Grape Sorbet	100
	Lemon Custard Ice Cream	101
	Cup o' Pie/Pie in a Cup	102
	Uncategorizable Desserts	103
	Eve's Pudding with Cinnamon and Anise	104
	Hot Vanilla	106
	Apple-Pumpkin Bagel Pudding	107
	My School Lunch Cream Puff	109
	Extra Cinnamon Bubble Bread	111
	Almond-Apricot Mini-Souffles	113
	Basic Recipes	115
	Easy Tart Dough	116
	Galette Dough	118
	Shortening Piecrust	120
	Double-Crust Shortening Piecrust	121
	Butter Piecrust	122
	Double-Crust Butter Piecrust	123
	Graham Cracker Crumb Piecrust	124
	Rich Chocolate Sauce	125
	Caramel Sauce	126
	Creme Anglaise	127
	Cheater's Creme Anglaise	128
	Sweetened Whipped Cream	129
	Raspberry Coulis	130
	Blackberry Coulis	130
	Jam Glaze	131
	Chocolate Ganache	132
	Dessert Finder	133
	Sources	137
	Index	141

Books about: Time for Tea or In 60 Ways

Outdoor Feasts

Author: Hugo Arnold

Spiced butternut squash purйe with spring onion relish; cold duck salad with coriander and mango salsa; grilled squid with chili oil, hummus, and arugula salad; peaches with lime and ginger cream: open-air gourmet Hugo Arnold has gathered 120 superb recipes for Outdoor Feasts. Inspired by food from around the world—from the teriyaki of Japan and the street food of India to the lavish char-grilled spreads of America—there are recipes to suit every taste and occasion. There are inspired ideas for grilling vegetables, fish, and meat; a range of recipes for tasty soups, salads, and sandwiches; and a sumptuous selection of desserts. Brimming with color photos and helpful hints on planning, Outdoor Feasts will entice you to explore the delights—whatever the weather—of al fresco dining.